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1
In a large saucepan, cover the potatoes with water and bring to a boil.
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2
Add a large pinch of salt and boil over moderately high heat until the potatoes are tender, about 25 minutes.
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3
Drain well.
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4
Add the stock, cream and milk to the saucepan and bring to a boil over moderate heat.
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5
Stir in the butter, garlic and nutmeg.
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6
Add the potato pieces a few at a time and with an immersion blender, puree until very smooth.
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7
Alternatively, blend the soup in a food processor.
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8
Season with pepper and keep warm.
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9
In a medium skillet, cook the bacon over moderate heat until crisp, about 3 minutes per side.
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10
Transfer the bacon to paper towels to drain, then break into pieces.
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11
Pour off most of the fat from the skillet.
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12
Add the sausages to the skillet and cook over moderate heat, turning, until browned and cooked through, about 4 minutes.
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13
Chop the sausages.
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14
Fill a medium, deep skillet with water and bring to a boil; reduce the heat to maintain a gentle simmer.
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15
Crack each egg into a small bowl and tilt the egg into the simmering water.
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16
Poach over moderately low heat, pushing the eggs a few times with a slotted spoon so they don't stick to the skillet, until the whites are just firm and the yolks are runny, about 3 minutes.
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17
Ladle the soup into shallow bowls.
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18
Top with the bacon, sausage and well-drained poached eggs.
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19
Garnish with the chives and pass the ketchup at the table.
